[et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”3.22″ background_image=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2015\/03\/cote-mas-vigne-restaurant.jpg” custom_padding=”||0px|”][et_pb_fullwidth_header title=”C\u00f4t\u00e9 Mas – Luxe Rural” content_max_width=”none” _builder_version=”3.16″ background_color=”rgba(255, 255, 255, 0)” button_one_letter_spacing_hover=”0″ button_two_letter_spacing_hover=”0″ button_one_text_size__hover_enabled=”off” button_two_text_size__hover_enabled=”off” button_one_text_color__hover_enabled=”off” button_two_text_color__hover_enabled=”off” button_one_border_width__hover_enabled=”off” button_two_border_width__hover_enabled=”off” button_one_border_color__hover_enabled=”off” button_two_border_color__hover_enabled=”off” button_one_border_radius__hover_enabled=”off” button_two_border_radius__hover_enabled=”off” button_one_letter_spacing__hover_enabled=”on” button_one_letter_spacing__hover=”0″ button_two_letter_spacing__hover_enabled=”on” button_two_letter_spacing__hover=”0″ button_one_bg_color__hover_enabled=”off” button_two_bg_color__hover_enabled=”off”][\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.22″ custom_padding=”5px|||”][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.22″ custom_padding=”0px|||” animation_style=”flip” global_module=”5513″ saved_tabs=”all”][et_pb_row make_equal=”on” _builder_version=”3.25″][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.9.4″ _module_preset=”default” text_text_color=”#261402″ background_color=”#f5e7d4″ custom_padding=”10px|10px|10px|10px|false|false”]<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2020\/11\/Boeuf-Wellington-2-1000.jpg” alt=”recette Boeuf Wellington” title_text=”Boeuf Wellington-2 1000″ align=”center” _builder_version=”4.9.4″ _module_preset=”default” custom_padding=”20px|20px|20px|20px|false|false”][\/et_pb_image][et_pb_text _builder_version=”4.8.1″ _module_preset=”default” text_text_color=”#261402″ border_color_all=”#261402″ border_width_bottom=”1px”]<\/p>\n
Pour 4 personnes :<\/p>\n
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1 Filet de boeuf
800g de champignon de Paris
1 t\u00eate d\u2019ail
1 bouquet de persil
1 rouleau de p\u00e2te feuillet\u00e9e
2 jaunes d\u2019oeuf
20cl de lait
Sel
Poivre<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”4.8.1″ _module_preset=”default” text_text_color=”#261402″ border_color_all=”#261402″ border_width_bottom=”1px”]<\/p>\n
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Assaisonnez le filet de boeuf de sel et poivre.
Fa\u00eetes colorer la pi\u00e8ce de boeuf \u00e0 la po\u00eale sans la faire cuire. Hachez finement les champignons et assaisonnez-lesd\u2019ail et de persil.
Fa\u00eetes revenir \u00e0 la po\u00eale les champignons pendant environ10 min \u00e0 feu vif jusqu\u2019\u00e0 ce qu\u2019ils aient rendu toute leur eau.R\u00e9servez.
\u00c9talez la p\u00e2te feuillet\u00e9e. \u00c9talez les champignons sur la p\u00e2te feuillet\u00e9e en dessinant un carr\u00e9 au centre de la p\u00e2te.
D\u00e9posez le filet de boeuf sur les champignons et refermezles bords de la p\u00e2te feuillet\u00e9e pour enfermer la pr\u00e9parationde fa\u00e7on herm\u00e9tique.
Retournez le tout pour que \u00e7a ne s\u2019ouvre pas \u00e0 la cuisson.
Pr\u00e9parez une dorure : M\u00e9langez les 2 jaunes d\u2019oeufs \u00e0 20 clde lait. Badigeonnez la p\u00e2te feuillet\u00e9e.Enfournez \u00e0 180\u00b0pendant 40 min
Le petit plus du chef: Pour un effet \u00ab waouh \u00bb fa\u00eetes un d\u00e9cor au couteau sur la p\u00e2te feuillet\u00e9e avant d\u2019enfourner aufour. Mais attention ne percez pas la p\u00e2te !<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.8.1″ _module_preset=”default”][et_pb_column type=”4_4″ _builder_version=”4.8.1″ _module_preset=”default”][et_pb_button button_url=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2021\/04\/Recette-Boeuf-Wellington-Fr.pdf” url_new_window=”on” button_text=”Recette \u00e0 t\u00e9l\u00e9charger” _builder_version=”4.9.4″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Boeuf Wellington\u00a0Ingr\u00e9dients Pour 4 personnes :1 Filet de boeuf800g de champignon de Paris1 t\u00eate d\u2019ail1 bouquet de persil1 rouleau de p\u00e2te feuillet\u00e9e2 jaunes d\u2019oeuf20cl de laitSelPoivrePr\u00e9parationAssaisonnez le filet de boeuf de sel et poivre.Fa\u00eetes colorer la pi\u00e8ce de boeuf \u00e0 la po\u00eale sans la faire cuire. Hachez finement les champignons et assaisonnez-lesd\u2019ail et de persil.Fa\u00eetes […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":4886,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-4855","page","type-page","status-publish","hentry"],"yoast_head":"\n